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First Try at ABTs

GrillMeisterGrillMeister Posts: 1,611
edited 3:26PM in EggHead Forum
ABTs.jpg
<p />I have read so many posts about ABTs, that I had to give it a whirl. I followed the recipe posted found here in the forum, but I deviated and added some granulated garlic and parsley to each side of the pepper on top of the cream cheese. The turned out great and even better when chased with a cold Hefe Weizen.[p]I have a couple of questions. What should the consistancy of the pepper be? (crunchy, soft, firm?)[p]Has anyone tried this with Feta cheese?

Comments

  • SmokeySmokey Posts: 2,468
    GrillMeister,[p]Looks good! What recipe did you use? I've wanted to try them for a while ... I mean the ABT, I have a great one for the beer![p]Smokey
  • nikkignikkig Posts: 514
    AtomicTurdsongrill.jpg
    <p />Smokey ,
    Follow the link to the recipe.[p]~nikki

    [ul][li]ABT's[/ul]
  • bigmikejbigmikej Posts: 216
    GrillMeister,
    I have made them only once and my jap consistency was soft.

  • GrillMeisterGrillMeister Posts: 1,611
    ABTs_ready.jpg
    <p />Smokey ,[p]The link is below. I also used a full piece of bacon before using a toothpick to hold both sides together.[p]It was my first time ever in handling jalapenos. What an experience.[p]I grilled them for 30 minutes at 325 and the peppers had a slight crunch to them. It could have been the extra wrap of bacon. Either way, they were tasty.
    [ul][li]ABT recipe[/ul]
  • TRexTRex Posts: 2,714
    338453%3A%3B23232%7Ffp8%3Enu%3D3238%3E736%3E88%3A%3Ewsnrcg%3D32324%3A927%3B789nu0mrj
    <p />GrillMeister,[p]I recently did these for the first time too. I first Egged some spicy Italian sausage, then sliced it up and put the sausage slices inside the peppers with cream cheese. Then wrapped with lean bacon.[p]My peppers had a crunch to them - I think maybe the bacon keeps them from getting soft, although I only cooked these for 18 minutes or so - perhaps longer at lower temp would make the peppers softer, but I guess it's a matter of what you like in texture.[p]One thing I would do differently next time is keep some of the seeds to add more kick - these weren't very "atomic," but maybe I just got a batch of peppers that weren't too hot.[p]TRex
  • GrillMeister, mine have been in the soft but slightly firm catagory. I usually leave a few seeds in all the peppers and a lot of seeds in about 1/3 of the peppers. That way they all have some kick but there is some suspense and anticipation before you eat one as to how hot it will be!!

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